Mint Julep

INGREDIENTS

10-12 mint leaves

1/4 oz. Turbinado Syrup

2 oz. Old Forester 100 proof Rye

Mint sprig (for garnish)

Powdered sugar (for garnish)


PREPARATION

1)  For the mint julep: In a julep cup or rocks glass, add the mint leaves and the turbinado syrup. Lightly press with a muddler, then add the bourbon.

2)  Fill ¾ of the cup with crushed ice and stir 10–12 times with a barspoon to dilute. Once diluted, remove spoon, add a straw and top off your cocktail with a small dome of crushed ice. Garnish with a mint sprig and a dust of powdered sugar.

3)  For the turbinado syrup: Heat two parts raw, unrefined sugar to one part water in a saucepan over medium until dissolved. Remove from heat, cool and store in the fridge.

Mike's Holiday Christmas Drink Recipe

Mike's Holiday Christmas Drink Recipe 1.5 part Malibu Rum 1.5 part Pineapple Juice 2 parts Coconut Milk 2 dash of Peppermint Schnapps 1 Passion Fruit squeezed in Rum isnt just for the summer, this is YUMMY!!!!

Watermelon Smash Drink

Watermelon Smash Drink

THE PERFECT DRINK FOR THE BACKYARD.

INGREDIENTS

1 1/4 cups American Anthem Vodka
1 1/4 cups fresh watermelon juice
3 oz lemon juice
3 oz simple syrup
30 mint leaves

HOW TO MAKE IT

Add vodka, watermelon juice, lemon juice, simple syrup, and mint leaves into a pitcher.
Add ice.
Mix well.
Pour into glasses and garnish.

Mulled Wine

MULLED WINE


INGREDIENTS

10 cloves
2 cinnamon sticks
1/4 cup caster sugar
1 roughly grated nutmeg
2 cups water
roughly grated rind of 1 orange
1 apple, roughly chopped (skin on)
750ml fruity red wine (such as a merlot)

DIRECTIONS

Step 1
Heat cloves, cinnamon, sugar, nutmeg, water, orange rind and apple in a large saucepan over medium heat.
Step 2
Bring to the boil, then reduce heat to low and simmer for 10 minutes.
Step 3
Add red wine and simmer for another 5 minutes. Remove from heat. Strain and divide among serving glasses. Serve immediately.

The Dalmation Peach

Coral-pink and slightly opaque,
this cocktail looks demure,
but it packs serious heat:
bitter and sweet, earthy and deep,
with a slow, lingering burn from the vodka and pepper.







For the Black Pepper Syrup (makes about 1 1/2 cups)
1⁄4 cup crushed black peppercorns
1 cup water
1 cup sugar

For the Cocktail

1 1⁄2 oz. black pepper simple syrup

1 1⁄2 oz. Deep Eddy Peach Vodka

3 oz. fresh grapefruit juice

-- Instructions --

Make the black pepper syrup: 

Place sugar, water and peppercorns in a small pot and bring to a boil, stirring once or twice. Once sugar is dissolved take off the heat and let cool. Leave the peppercorns in the syrup to lend it a stronger flavor; strain them out when it is spiced to taste. 

Chill.

Make the cocktail: 

Combine the simple syrup, vodka, and grapefruit juice in a cocktail shaker filled with ice. Shake vigorously for about a minute; strain into an ice-filled glass.

Pinot Grigio Sangria

INGREDIENTS

1 Bottle of Pinot Grigio
2/3 cup agave nectar
3 oranges (sliced) or 1 cup of orange juice
1 lemon (sliced)
1 lime (sliced)
1/2 liter of ginger ale or club soda


DIRECTIONS

Pour wine in the pitcher and squeeze the juice wedges from the orange, lemon, and lime into the wine. Toss in the fruit wedges (leaving out seeds) and add sugar. Chill overnight. Add ginger ale or club soda just before serving.

Kentucky Corpse Reviver

IT'S TIME FOR SPIRITS!

-- INGREDIENTS --

3/4 ounce Belle Meade Bourbon

3/4 ounce curaçao

3/4 ounce fresh juice from 1 lemon

3/4 ounce Lillet Blanc

Garnish: mint sprig

--  DIRECTIONS --

1.  Fill a cocktail shaker with ice. Add bourbon, curacao, lemon juice, and Lillet Blanc. Shake until well chilled, about 15 seconds.

2.  Strain into a chilled coupe and garnish with mint sprig.